Organic Rice SaladBy Todd JohnsonIngredients2 cups organic Basmati rice 6 cups tofu 1 bottle teriyaki sauce 2 bunches mint 2 red bell peppers 2 mangos 2 bunches green onion 2 cups olive oil 1 cup lemon juice 1/2 cup soy sauce 2 Tbl. garlic 2 Tbl. ginger 2 Tbl. honey 2 Tbl. lemon zest DirectionsRinse Basmati rice. Cook covered in 3 cups water over medium heat for 20 minutes. If you make less rice, the ratio for cooking is 1 1/2 cups water for each cup of rice. Let cooked rice cool.Dice tofu into 1/4" cubes and marinate in teriyaki sauce. Bake at 350 degrees until it turns crisp. Add to chilled rice. Add chopped mint, red pepper and mango. You could also use pineapple or papaya if you like. Add green onion. Mix well. For the dressing, combine lemon juice, soy sauce, garlic, ginger, honey and lemon zest. Slowly add olive oil while whisking. Add the dressing to the rice to taste. Mix well and refrigerate. Remove from refrigerator about 30 minutes before serving and serve at room temperature. Serves 4-6. Recipe from Howard Goldberg, Whole Foods Market |
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